Meet our suppliers

Ueli-Hof: Our Trusted Source of Organic Meat in Switzerland

At Kozak Buvette, we believe food is more than what’s on the plate. It shows what we care about, from ethical farming to a healthier planet. That’s why we work with Ueli-Hof, a Swiss meat supplier whose values match our own.

Choosing an organic meat supplier in Switzerland wasn't just about flavor but about integrity.

Where does the meat come from? Who raises the animals? How are they treated? These questions guide our choices, and Ueli-Hof gives us answers we’re proud to share.

How Ueli-Hof Raises Ethical, Organic Meat in Switzerland

Ueli-Hof is a local Swiss farm that blends tradition with innovation. Their work starts in the pasture with suckler cow farming, one of the most natural and respectful forms of raising cattle. Calves stay with their mothers, feed on real milk, and graduate to a diet of grass, hay, and fermented grass silage.

There’s no soy, no growth hormones, and no synthetic additives. Just pure, local, seasonal feed that reflects the values of regenerative farming in Switzerland.

In summer, the cows roam the meadows. In winter, they stay warm in barns lined with straw, surrounded by their family herd. It’s farming the way nature intended—and a clear contrast to industrial methods.

Ethical Farming for Animals and the Planet

Ueli-Hof is committed to more than animal welfare. They fertilize their land with manure and compost, not chemicals. They grow their own feed, eliminating unnecessary transport. It’s a closed-loop system that respects both animal life and the ecosystem.

And it’s not just the cows who live well. Their pigs root in the soil, nap under trees, and socialize freely. Their barn is for resting, not confinement. Even their nests are carefully arranged for comfort. It’s a humane, thoughtful approach to raising animals, rare in modern meat production.

Ueli-Hof’s Ethical, Nose-to-Tail Philosophy

When it comes time for slaughter, Ueli-Hof does it with care. The animals stay close to home, avoiding the stress of long transport. The butchers take their time—because good meat takes time.

And they waste nothing. Their philosophy of nose to tail butchery ensures that every part of the animal is used and respected. From prime cuts to underappreciated gems like hanging tender and beef heart, every bite reflects the life behind it.

Why Kozak Buvette Trusts Ueli-Hof: Shared Values in Ethical Meat Sourcing

Kozak Buvette only serves meat we stand behind—meat from animals that lived well and were processed with dignity. That’s why we work with Ueli-Hof. It’s a partnership based on shared values, built for those who ask: Where can I find ethical meat in Basel?

To go deeper into their story, we spoke with Jürg Sommer from Ueli-Hof.

Q&A with Jürg Sommer from Ueli-Hof

You’ve been with Ueli-Hof for a while now. Can you tell us what first drew you to this company and its values?
The philosophy at Ueli-Hof is unique in the industry, and we implement it consistently. That really impressed me from the beginning.

How would you describe Ueli-Hof’s vision in your own words, not just as a company, but as a movement?
In my opinion, one goal or vision of Ueli-Hof AG is to get people to engage more consciously with the topic of meat. To really think about where it comes from, how it was slaughtered, prepared, and so on.

Ueli-Hof is proud of its craftsmanship. What do you think makes a truly great butcher in today’s world?
For me, it’s very important that our employees have a deep respect for the animal and the meat. At the end of the day, behind the meat, there’s an animal that was slaughtered. That should be clear to everyone, and must be.
Butchers should also be proud of their profession, of what they do, and show that outwardly.

What are some common misconceptions people have about organic or ethical meat?
Organic, in general, often has the reputation of just being expensive. People mostly just see the price difference and nothing else.
But if you think about the fact that Ueli-Hof AG handles all its own slaughtering, does everything in-house, sources animals from the region, and so on, you quickly realise that, on top of being organic, there are many extra steps and processes involved. That’s what makes our organic meat so unique and exclusive.

How do you see your role as part of the wider ecosystem of conscious food providers?
We are very aware of our role in the ecosystem—for example, by working according to the “nose to tail” principle.
We try to use the whole animal as completely as possible, and don’t just buy individual cuts. So everything gets used, nothing is wasted.
We also keep transport routes short and prefer to work with regional suppliers, and so on.

What challenges do you think sustainable meat producers will face in the next 5–10 years?
Internally, we’re dealing with a shortage of skilled workers. It’s not easy to find good employees, especially in our line of work.
One thing is clear: only with top staff can we keep our quality consistently high.
Sustainable production often involves more effort and higher costs. We always have to manage that in a way that still makes economic sense.
For that, it’s very important that consumers understand what sustainable production really means, which is definitely a challenge for us.

Are there any innovations or ideas brewing at Ueli-Hof that you're particularly excited about?
Right now, we’re working on optimizing our catering business, which is a very exciting process.
We also have one or two new products in the works—things you don’t see in every butcher shop.

If you could send one message to consumers about meat consumption today, what would it be?
Everyone who eats meat should be aware of everything that goes into it. Meat doesn’t come from a factory or grow on a tree; it comes from an animal.
That’s why meat should be valued and consumed with the respect it deserves.
Consumers should also be more interested in where the meat comes from, how the animal was raised, and so on.
I’d really encourage everyone to just go and ask their butcher or at the store.

Why Organic Matters

The organic meat we serve at Kozak Buvette—from chicken to beef—is carefully sourced from Ueli-Hof's organic farms in Switzerland, where animal welfare and respect for nature are a top priority. Our trusted producers work in harmony with their environment and provide healthy habitats for cows, pigs, and sheep.

These organic farmers avoid antibiotics and GMOs, and ensure that animals roam free and eat well, just like in nature. This approach not only guarantees quality but also offers fitness enthusiasts and conscious consumers a source of clean, high-protein food that’s rich in flavor and nutrients. Whether you grill it, roast it in the oven, or serve it with fresh vegetables, good meat, prepared with care, turns every meal into a meaningful moment.

Curious to taste the difference?

You can order Ueli-Hof’s ethically raised meat directly from their website:

https://www.uelihof.ch/bio-webshop

Because if you’re going to eat meat, make it matter.

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Want to learn more about where our ingredients come from and why it matters to us?

Read about our philosophy and other suppliers here.

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